Description
Pumpkin Pecan Pie Bars combine a buttery sugar cookie crust, creamy spiced pumpkin filling, and a crunchy cinnamon-pecan streusel topping. A perfect fall dessert with a gluten-free option included.
Ingredients
- For the crust:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 cup + 2 tablespoons all-purpose flour (or 1-to-1 gluten-free baking mix)
- For the pumpkin filling:
- 1 (15 oz) can pumpkin puree
- 1/3 cup granulated sugar
- 1/3 cup lightly packed brown sugar
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 (5 oz) can evaporated milk
- 2 large eggs, room temperature
- For the pecan topping:
- 1/2 cup lightly packed brown sugar
- 1/4 cup all-purpose flour (or 1-to-1 gluten-free baking mix)
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 cup unsalted butter, room temperature
- 1 1/2 cups chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- Make the crust: In a medium bowl, cream together butter and sugar until light and fluffy. Add vanilla, salt, and flour. Mix on low until crumbly.
- Press crust mixture evenly into the bottom of the prepared pan. Bake for 15–17 minutes, until the edges just begin to brown. Let cool for at least 15 minutes.
- Prepare the filling: In a large bowl, combine pumpkin puree, sugars, pumpkin pie spice, vanilla, salt, and evaporated milk. Mix until smooth, then whisk in eggs until fully combined. Set aside.
- Make the topping: In a medium bowl, mix brown sugar, flour, cinnamon, and salt. Use your hands to blend in butter until crumbly. Stir in chopped pecans.
- Pour the pumpkin filling evenly over the cooled crust. Carefully sprinkle the pecan topping over the filling.
- Bake for 40 minutes, or until the topping is crisp and the center is set.
- Let cool completely (about 2 hours), then cut into bars and serve.
Notes
- Bars can be stored at room temperature for 1 day or refrigerated for up to 3 days.
- For a gluten-free version, use a 1-to-1 gluten-free baking mix like Bob’s Red Mill.
- Best served with a dollop of whipped cream or vanilla ice cream.
- Prep Time: 25 minutes
- Cook Time: 47 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 561
- Sugar: 45g
- Sodium: 260mg
- Fat: 33g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 88mg
